Shift Lead Server

Position Summary

The Lead Server is responsible for assisting Food and Beverage Management or Executive Chef in the overall Dining Room/Kitchen operation. Supervise the shift(s) ensuring that all procedures, checklists and side work duties are completed effectively and efficiently. A Shift Leader must maintain a professional appearance and friendly attitude toward guests, other employees and management staff at all times.

*This position is eligible to participate in the gratuity pool program

Essential Functions

• Maintain high standards of personal appearance and cleanliness in accordance with the Cal-a-Vie Image Policy
• Maintain a professional and work appropriate demeanor and attitude during all shifts, and refrain from engaging in inappropriate discussions or gossip
• Oversee training of new Servers. Support, encourage, coach and develop new staff members. Be available to answer questions and provide ongoing training as needed
• Create and maintain a welcoming, energetic, friendly and caring atmosphere at all times for all guests, co-workers and supervisors
• Act as the direct line of communication between Servers and the Back-of-House
• Communicate directly with the Food and Beverage Mgmt. Team, Executive Chef, Sous Chef, and/or Line Lead throughout the shift
• Interact with guests in regard to special requests and/or complaints
• Supervise service to ensure that all items are prepared and served accurately
• Responsible for supervising Servers to ensure all opening and closing side work is being completed according to proper standards (ex.: Breakfast/Lunch/Dinner checklists are completed and signed off, keeping office clean and organized, Fruit plate prep and/or to-go lunches are accurate and completed, etc.)
• Responsible for updating the large and small white boards at every shift and ensuring it is accurate at all times
• Responsible for the execution of all special requests
• Delegate duties and breaks as needed.
• Monitor guest count and adjust server schedule in accordance with business needs – call off servers if guest count drops, call in servers if guest count increases
• Inform the Food and Beverage Mgmt. and Executive Chef if any employee is late or calls in sick
• May perform other related duties to meet the ongoing needs of the company as requested by the Food and Beverage Mgmt. or Executive Chef

Position Qualifications

Education/Certification: High School Diploma or equivalent; San Diego County Food Handler Certified

Knowledge: Knowledge of restaurant/banquet operations including foods, beverages, supervisory aspects, service techniques and guest interaction

Experience: One year server experience (preferred)

Skills/Abilities: Able to communicate effectively in English, both verbal and in writing; consistently calm, pleasant and non-judgmental demeanor towards everyone; Strong hospitality and communication skills; Effective leadership and organizational skills

Availability: Able to work a flexible schedule including nights, weekends and holidays